Texas Caviar

22 comments
By

Appears in Cook's Country June/July 2014

Ok, it’s not caviar. But this tangy black-eyed pea salad, a Texas tradition, is an ideal picnic dish.

SERVES 6

TIME 25 minutes, plus 1 hour resting

Texas Caviar

WHY THIS RECIPE WORKS

This salad of “pickled” black-eyed peas was introduced to Texans by Helen Corbitt, the “mother of modern Texas cooking” back in 1940, and while the original recipe received no complaints, we made a few tweaks. Green and red bell pepper, cel...

Print